Welcome back to our Lactoferment series! Weve had so much fun experimenting with lactic acid fermentation over the past few months, and loved this experiment with preserved lemons, also known as confit lemons Weve added some red peppercorns, cloves and star of anise for some added flavours and complexity. These preserved lemons were incredible: sweet, salty, tangy, butter and astringent all at once. They have a depth of flavour that can bring a whole new dimension to so many dishes, such as tagines, stews, salads and more. We cant wait to experiement with all the possibilities! To make all youll need is: 4 regular lemons (preferably organic as you'll be using the peel)Coarse sea saltThoroughly wash the lemons, slice them up into quarters and salt. Pack them in a sterilised jar, nice and tight, so theyre submerged in their juice. Seal the jar and leave at room temperature for a few weeks until the rinds are soft and tender. For full recipe and over 600 delicious plant based recipes to help you become healthier and a better chef, check out our Recipe Club Link in bio to learn more #fermentation #fermenting #preservedlemons #lemonconfit
